In a small bowl, combine the cheese, honey, Teriyaki sauce, basil, garlic, oil, salt and pepper. Rub over pork and then place pork into the slow cooker. Cover and cook on low for 6-7 hours or until a meat thermometer reads 145 degrees. Remove meat to a serving platter; cover with foil and keep warm.

Skim fat from cooking juices; transfer juice to a small saucepan. Bring liquid to a boil.

In a small bowl, combine cornstarch and water until smooth. Gradually stir the mixture into the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened.